Brown Butter Garlic Mashed Potatoes

5 from 7 votes

Once you try these Brown Butter Garlic Mashed Potatoes, you're going to want them at every single holiday! Rich and creamy potatoes get flavored with delicious brown butter, roasted garlic, and cream cheese. They're absolutely irresistible and a must-have on the dinner table!

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 274

Author Jessica Kwon

Ingredients

1 head garlic
2-2½ lbs potatoes about 2-3 potatoes (see notes)
5 tablespoon unsalted butter cubed
3 tablespoon cream cheese
½ cup milk hot
Salt and pepper to taste

Instructions

Start by roasting the garlic. Preheat your oven or air fryer to 400°F. Peel excess skin and cut ⅓ top off to expose the cloves. Drizzle a splash of oil onto the cloves, place top back on, and tightly wrap in foil. Roast in oven or air fryer for 25-30 minutes or until golden brown. Let cool slightly, then squeeze out the cloves. Discard any burnt or hard pieces.
You can choose to leave the skin of the potatoes on or off. Cut into 2-3 inch chunks and place into a large pot or Dutch oven. Cover with at least 1 inch cold water and season heavily with salt. Bring to a boil and continue cooking until potatoes are fork-tender, about 25-30 minutes.
While the potatoes are cooking, brown the butter. Place cubed butter into a medium saucepan and let melt over medium heat. Once it starts to get foamy, continuously stir in tight circles and do not leave it. It'll turn from golden yellow to amber to brown. Once the butter is brown with a nutty aroma, immediately take it off the heat.
Once the potatoes are cooked, drain them. Then return the potatoes to the empty pot. Turn the heat to low and let sit for 1 minute to dry.
To the potatoes, add roasted garlic, browned butter, and a pinch of salt and pepper. Mash the potatoes to desired consistency, making sure to not overwork the potatoes.
Add cream cheese and hot milk. Stir until just incorporated and season to taste. Serve warm. Optional toppings: chives, parsley, ground pepper, and/or melted butter.

Notes

Serving size ranges from 4-8.
Potatoes: You can use any type of potato you'd like but I'd recommend Russet, Idaho, or Yukon Gold. You can also choose to leave the skin on or off.

Nutrition